Backstrap done right or not at all.

[hunter399]

Double dipped egg+flour fried up steak fingers.Had three plates full this is all that was left.With dipping sause that I make myself ,i can't eat another bite,these are in the fridge now.

[Boss .300 winmag]

You did what to backstraps. 

That’s what chicken is for.

[Magnum_Willys]

    what seasonings ?

[h20hunter]

I'm very torn here. My first thought is you did what!?!?!?!?!? My 2nd thought is man that looks good. Hey....your deer, your meat, your table and kitchen have at it! I'm thinking with some gravy and a few fried eggs, maybe a biscuit we have the breakfast of all breakfasts in deer camp. Did you get some crunch? It didn't dry out or get that livery mushy of badly cooked venison? More details please!

[Mtnwalker]

Venison is great cooked like this! It toughens up a little any time you slice it before you cook it, but backstrap is still plenty tender after frying. I used to cook a lot of my venison like this but now that I'm more health conscious I lean towards other methods. All of my blackstrap gets done in the Sous Vide these days. Good eating right there though!

[cougforester]

You did what to backstraps. 

That’s what chicken is for.

 

[NRA4LIFE]

I disagree.  If done correctly, venison is delicious this way.  My go to venison stroganoff recipe has the venison done with a flour coating into a butter/oil mix.  I always munched on a few before going in the sauce and thought why don't I just cook it this way as it is delicious.  I have done so many times since then.

[WapitiTalk1]

Wilson, nnnnnooooooooo. Chicken fried backstraps 😳

[Duckslayer89]

Double dipped egg+flour fried up steak fingers.Had three plates full this is all that was left.With dipping sause that I make myself ,i can't eat another bite,these are in the fridge now.

I love deer like this but never do it. What do you do step by step with seasonings and batter if you don't mind? Thanks!

[cbond3318]

I do this a lot with all diferent cuts of venison. 1” x1”x4” strips, egg wash and bread in Louisiana Chic Fry, fry in Olive Oil for just a minute or so each side.

Delicious.

[DoubleJ]

Personally I can't do a backstrap like this.  Other cuts of the deer, yes but a backstrap gets a cast iron skillet as hot as I can get it with a bed of salt in the bottom.  Oil the steak and give it 2min per side, 4 sides.  Rest, pepper, and eat.  I can't do it any other way.

[JimmyHoffa]

Country gravy and those, they wouldn't last long.

[Boss .300 winmag]

Personally I can't do a backstrap like this.  Other cuts of the deer, yes but a backstrap gets a cast iron skillet as hot as I can get it with a bed of salt in the bottom.  Oil the steak and give it 2min per side, 4 sides.  Rest, pepper, and eat.  I can't do it any other way.

Yep! 

[hunter399]

I did do the bacon wrap Backstrap a few weeks ago,and this with the other side.

Recipe

Flour with saltine cracker garlic herb seasoning,salt pepper.

Double dipped egg flour egg flour.
Pan of hot hot oil 2min on one 1min on other.

Sause
Worcester 2 spoons
Tapito hot sause 2 spoons
Mayonnaise a few big spoon fills
Mustard and ketchup in equals amount
Salt and pepper to taste

[WapitiTalk1]

Hunter, I lost you after the bacon, all the way thru the salt and pepper to taste part....guess I'm too much of a purist 😏

[hunter399]

Gotta warning about the sause kinda spicy mustard type sause,so if you don't spicy mustard than your no gonna like it.But great with anything battered or frys .

[onmygame]

Doesn't anyone grill their prime cuts anymore?

A bit of Montreal, garlic, and Hawaiian sea salt rubbed and thrown on a high heat grill - a couple of minutes on either side and it melts in your mouth.

[tjthebest]

Salt, pepper, and a pinch of garlic powder for me.

[Skillet]

It's your strap, do what you want!

But my preferred backstrap/tenderloin treatment is a minimalist affair.

[Buzz2401]

This is what I often do to my backstraps or tenderloins.  They make unreal steak bites.

[CaNINE]

A whole backstrap, coated in seasoning rub and roasted on the pellet grill to just past rare, rest 10 minutes and sliced to perfection - that method doesn't suck either

[Curly]

It's your strap, do what you want!

But my preferred backstrap/tenderloin treatment is a minimalist affair.

  

[WSU]

Looks good. I also used to do that a lot then making gravy with what’s left in the pan. I try to fry things a lot less than i used to. Backstrap is good lots of different ways!

[ribka]

It's your strap, do what you want!

But my preferred backstrap/tenderloin treatment is a minimalist affair.

love chicken firied pork chicken and am sure it tastes great

tenderloin is a cut of meat that requires salt, fresh ground pepper a bit of oil and high heat to sear and let rest. I put a pat of unsalted butter on top when hot.

i sometimes deglaze pan with wine to make a quick sauce

[W_Ellison2011]

I am definitely giving this a try! I will be making it with hashbrowns, biscuits, and gravy for sure though! Good looking eats man!

[Karl Blanchard]

Doesn't anyone grill their prime cuts anymore?

A bit of Montreal, garlic, and Hawaiian sea salt rubbed and thrown on a high heat grill - a couple of minutes on either side and it melts in your mouth.

ALWAYS!!!!!!!!  Only difference is mine gets a coating of olive oil, then seasoned, and back in the fridge for a day.  Let sit till room temp then grill same way you stated.  Once you try with the olive oil you'll wonder how you made it through life without.

[Bigshooter]

Chicken fried steak out of backstrap?    You have to be kidding me lol.